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Shrimp and grits was brought to "the world" by Bill Neal at Crook's Corner in Chapel Hill. Before
Joined: Aug 15, 2007
Posted to Thread #29613 at 3:04 pm on May 5, 2017
that it was a "poor man's" breakfast in the Low Country--prepared in the fisherman's kitchen from yesterday's catch.
IMO, the thing that both Marilyn's recipe and the other "extended" one is that when cooking the grits, cook them in half milk and half water.
I cook mine on the stove top for 30-40 minutes (good stone ground), adding more liquid as necessary. They can cook all day if you want.
Another iteration of them is to cook tasso sausage and make gravy from the drippings to serve with the shrimp and grits.
Other messages in this thread:
- 29613. Thank you Marilyn for sharing THE BEST Shrimp and Grits recipe [LINK] [IMAGE] - colleenmomof2 - 2:07pm on 05/05/17 (6)
- NOT going to try this but - Southern-Style Shrimp and Grits [LINK] - colleenmomof2 - 2:42pm on 05/05/17
- Shrimp and grits was brought to "the world" by Bill Neal at Crook's Corner in Chapel Hill. Before - Charley - 3:04pm on 05/05/17
- Here is a shrimp and grits casserole that can be made ahead. We have served it - Charley - 3:10pm on 05/05/17
- Top BEST OF criteria for us - low fat - colleenmomof2 - 3:50pm on 05/05/17
- I have even used skim milk. Still makes a difference. ;o) [NT] - Charley - 3:56pm on 05/05/17
- well Thank You, missy! Very glad you enjoyed them. [NT] - MarilynFL - 3:42pm on 05/06/17